1/2 Photos of Focaccia
2 hrs 25 mins
Samuel Holden's Note:
Italian oil bread with salt on top. Can also be topped with roast peppers, onions, tomatoes--whatever does it for you :) It makes great salad sandwiches, is fantastic for dipping and moping up excess sauces, great for going with salad or tomatoes in oil with basil. Enjoy!
My Private Note
Units: US | Metric
- 1In a large bowl, combine the yeast, 150 ml of warm water and the sugar.
- 2Let sit for 10 minutes until foamy.
- 3Add olive oil, the rest of the water and the herbs.
- 4In a separate bowl, combine the flour and the salt.
- 5Add this to the wet mixture a little at a time and knead to form a dough.
- 6Turn out the dough onto a lightly floured surface and knead vigorously for 5-10 minutes adding a little more flour if necessary to keep it from sticking.
- 7It will be very sticky to start with, work it until it's "clean".
- 8Place the dough in an oiled bowl, turn and coat the whole surface with oil.
- 9Cover with a damp warm cloth and let rise in a warm place for at least an hour.
- 10Preheat oven to 230ºC and lightly oil two rectangular baking dishes, not too big (I use a small roasting tin), turn out the dough and divide.
- 11Press the dough into the dishes, cover and allow to rise for a further 30 minutes (I can never be bothered to wait that long and normally leave it 10-20).
- 12Dimple the dough with your fingers and brush with oil.
- 13Sprinkle with the sea salt.
- 14Place in the oven and reduce the temperature to 190ºC and bake for 20-25 minutes until golden brown.
- 15Cool on a rack for at least half an hour.
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Nutritional Facts for Focaccia
Serving Size: 1 (1354 g)
Servings Per Recipe: 1
- Amount Per Serving
- % Daily Value
- Calories 1882.7
- Calories from Fat 506
- Total Fat 56.2 g
- Saturated Fat 7.9 g
- Cholesterol 0.0 mg
- Sodium 2343.6 mg
- Total Carbohydrate 297.4 g
- Dietary Fiber 13.0 g
- Sugars 7.3 g
- Protein 42.4 g